RECIPE NOTE: “You can get your butcher to prepare and tie your beef, and ask them to leave the outer cap on – this is where the fat and flavour is.”
STANDING RIB ROAST
ADRIAN RICHARDSON
“Standing rib has everything: a thick layer of creamy fat that becomes crisp and golden, marbling through the meat and adding flavour; and rib bones that keep the meat moist and juicy (and are great to chew on). This magnificent roast should be served with all the trimmings, and gravy made with the pan juices.”
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RECIPE NOTE: “I would make this turkey breast just to be able to make these sandwiches! If you’re lucky to have leftovers, plan on making this the following day.” – Danielle Alvarez
TURKEY ROULADE
DANIELLE ALVAREZ
“Sometimes, a whole turkey can just be too much. If you’re cooking for a smaller group, this recipe is perfect, and its no less festive or impressive. Turkey breast, which can usually be quite dry on a whole bird, is cooked to juicy perfection when roasted separately. The stuffing also helps to retain moisture, and adds the flavours of cranberries, sage and thyme.”
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ROAST
STANDING RIB ROAST BEEF WITH NANNA’S GRAVY
SERVES 6
6 (1.2kg total) medium carrots, skin scrubbed, halved lengthways
800g small sebago potatoes, skin scrubbed, halved horizontally, larger ones halved again into thick wedges
2 bulbs garlic, halved horizontally
2 large red onions, cut into thick wedges through core (to hold shape on roasting)
3 sprigs rosemary
½ cup (100g) duck fat
2.4kg standing rib roast (6 rib bones) and outer fat cap attached (see note, p 104)
2 tbs fresh thyme leaves, roughly chopped
½ cup flat-leaf parsley, roughly chopped
2½ tbs plain flour
3 cups (750ml) beef stock
Steamed green beans, to serve
HORSERADISH CREAM
300ml thickened cream
2 tbs horseradish paste
YORKSHIRE PUDDING
5 large eggs, at room temperature
2 cups (300g) plain flour, sifted
1 cup (250ml) milk
¼ cup (50g) duck fat
For the horseradish cream, place the cream in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until soft peaks form. Add horseradish, then briefly whisk on medium-high speed until well combined and almost firm peaks form. Season and transfer to a serving dish, cover and chill until ready to serve.
Preheat oven to 220°C/200°C fan-forced.
Place carrot, potato, garlic, onion, rosemary sprigs and duck fat in a large, flameproof roasting pan. Season and toss to combine, using clean hands to rub duck fat evenly over all the vegetables, then push them to the outer edges of the pan (the beef needs to be standing upright in the pan, without vegetables underneath).
To prepare
